1. Pierce the sweet potato skin a few times with a fork. Place on a microwaveable plate and microwave for 5-8 minutes, rotating halfway through.
2. Meanwhile, cook the ground turkey in a nonstick skillet over medium-high heat, breaking up meat with the side of a spoon, just until it is cooked through, about 3-5 minutes.
3. Drain the fat if necessary, then add the kidney beans and pico de gallo to the skillet, and cook for 2-3 minutes.
4. Remove your sweet potato from the microwave, split in half, and fill the center with your turkey "chili" mixture. Top with cheddar cheese, and enjoy immediately.

Source: Calorie Count [1]